Preparation

Combine soy sauce, yuzu, orange juice, ginger and orange zest. Slice scallops paper-thin and divide on 6 plates in a single layer. Top with green onion and drizzle with soy-citrus sauce.

In a sauce pan, heat grapeseed and sesame oil until oil begins to smoke. Remove from heat and drizzle a small amount over the scallops. Top with toasted sesame seeds, cilantro and fried jalapeño. Makes 6 servings.